Sweet and Sour Glazed Pork Meatballs with Pineapple

• 1 pound ground pork
• 1/4 cup breadcrumbs
• 1 egg
• 2 tablespoons finely chopped onion
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup pineapple chunks (fresh or canned)
• 1/2 cup pineapple juice
• 1/4 cup brown sugar
• 2 tablespoons white vinegar
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1 teaspoon cornstarch mixed with 2 tablespoons water

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, combine ground pork, breadcrumbs, egg, onion, garlic powder, salt, and pepper. Form into 16 meatballs.
3. 3 Place meatballs on a lined baking sheet and bake for 15 minutes.
4. 4 Meanwhile, in a saucepan, combine pineapple chunks, pineapple juice, brown sugar, vinegar, soy sauce, and ketchup. Bring to a simmer.
5. 5 Whisk in cornstarch slurry and cook until thickened.
6. 6 Add cooked meatballs to the sauce and toss to coat, heating through for another 5 minutes.
7. 7 Serve meatballs drizzled with extra glaze and garnished with pineapple chunks.

Equipment

• baking sheet
• saucepan
• mixing bowls
• whisk

Variations

• Substitute ground turkey for a leaner option.
• Add diced bell peppers or water chestnuts to the glaze for extra crunch.

Substitutions

• If soy sauce is a concern, use coconut aminos for a gluten-free option.
• Use honey in place of brown sugar for a floral sweetness.

Pairings

• Serve with jasmine rice or steamed vegetables.
• A crisp Asian pear complements the sweet and sour flavors.

Nutrition

Tips

• For a crispy exterior, pan-fry meatballs for 2 minutes per side before baking.
• Use fresh pineapple for a brighter flavor, but canned works well in a pinch.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 300°F oven.

Serving Suggestions

• Serve with toothpicks for easy appetizing.
• Pair with a fresh green salad for a balanced meal.

FAQ